#韭菜水煎包
下午打了麵糰,做了12顆水煎包!晚餐就是它了!
老公吃了3顆,我吃2顆,再配上一碗恩典牌味噌海鱸魚湯,哇!吃得好飽!真滿足!😋😋😋
#韭菜冬粉水煎包
餅皮:(我做12個)
高筋麵粉405g
低筋麵粉45g
水270g
糖23g
油23g
鹽巴4`5g
酵母4`5g
做法:
全部食材揉成光滑麵團(我用小紅攪拌機,轉一圈)
收圓,蓋上保鮮膜,基發1小時!
基發完成,排氣,切割成12份滾圓,壓扁桿圓就可以開始包了!
平底鍋倒點油,不用太多,開小火,把韭菜包放入,底部煎到恰恰翻面,加入1杯水(量米杯)蓋上鍋蓋,等到水份快收乾了,打開鍋蓋,再把兩面都煎恰恰就可以起鍋!
內餡:(可隨喜)
韭菜、蝦子、蛋、冬粉(要泡軟剪細)、素食雞肉(要用熱水泡軟剪細)可換成豆乾丁、蝦皮(剁細),蝦米(剁細)蔥酥!
調味料:醬油、糖、鹽巴、香油、胡椒粉
內餡做法:
鍋子倒入油,先將蛋液炒成散蛋,盛起備用!
鍋子再倒些油,放入蝦米蝦皮炒香,再依序放入蝦子、素雞肉(要事先泡軟剪細)、冬粉(要先泡軟剪細)稍炒即可,不用炒到太熟!轉到最小火,下醬油、糖、胡椒粉、鹽巴、蔥酥!最後將韭菜散蛋加入拌勻,試試味道調整,淋點香油就完成內餡!
同時也有13部Youtube影片,追蹤數超過3萬的網紅Saturn Kitchen,也在其Youtube影片中提到,中秋節快樂! 今天做了一個法式達克瓦茲 只要掌握技巧,做起來其實很簡單 是送禮的好選擇 👩🍳【食譜Equipment】👨🍳 ▣ 材料 - 焙茶內餡 ﹒焙茶粉_____________ 10g ﹒砂糖_______________ 30g ﹒玉米粉_____________ 8g ﹒鮮奶油1...
「內餡做法」的推薦目錄:
內餡做法 在 Facebook 的最佳貼文
#自製月亮蝦餅(水餃皮製作、免花枝漿)
好酥脆唷😆
繼玉米蘿蔔糕後,小孩ㄧ樣要求再做!
早上起來也吵著要吃蘿蔔糕……
我說我還沒買材料啊🤦♀️
不要給我留言加蛋就可以了,
我非常討厭肉末加蛋液的味道😵
#材料:
絞肉100g
蝦仁100g
洋蔥末30g
味霖5g或米酒 少許
鹽 1/8茶匙或1g
味精 少許
糖 少許
胡椒粉 少許
(少許大概就是1/8茶匙~1/4茶匙、米酒滴ㄧ些。)
香油 少許
柴魚調味料 少許(也可省略或將柴魚片剁碎加入,增加鮮味。)
☆麵粉15~20g(我加15g,喜歡紮實ㄧ點口感,可用20g)
#做法
1.
水餃皮表面抹玉米粉,多片相疊,桿薄。
(我桿薄之後有再左右拉扯,讓水餃皮更薄)
2.
取ㄧ張水餃皮,鋪上內餡(如照片),
💓內餡做法除麵粉外先混合抓勻,最後再加入麵粉,以五根手指頭順時針方向旋轉,攪拌均勻。
另一張水餃皮內側塗點水,蓋上後周圍壓緊。
3.
鍋內少許油,入鍋中小火煎至兩面微上色,
可再增加ㄧ些油脂,並將火力加大,
半煎炸至表面金黃酥脆。
內餡做法 在 陳若溱の烘焙實驗筆記 Facebook 的精選貼文
3月開始排葡式蛋塔。。。
這次會教2種千層皮、3種內餡做法。。。
#原味
#抹茶
#巧克力
內餡做法 在 Saturn Kitchen Youtube 的精選貼文
中秋節快樂!
今天做了一個法式達克瓦茲
只要掌握技巧,做起來其實很簡單
是送禮的好選擇
👩🍳【食譜Equipment】👨🍳
▣ 材料 - 焙茶內餡
﹒焙茶粉_____________ 10g
﹒砂糖_______________ 30g
﹒玉米粉_____________ 8g
﹒鮮奶油1____________ 60g
﹒奶油_______________ 30g
﹒鮮奶油2____________ 260g
▣ 材料 - 餅皮
﹒杏仁粉_____________ 30g
﹒中筋麵粉___________ 8g
﹒糖粉_______________ 10g
﹒蛋白_______________ 35g
﹒砂糖_______________ 20g
👩🍳【器材Equipment】👨🍳
■Sony A7iii
■SIGMA 24-70
■RODE Video Mic Pro plus
👩🍳【音樂Music】👨🍳
ES_Cessura - Ever So Blue(Epidemic Sound)
![post-title](https://i.ytimg.com/vi/d011r_US9wo/hqdefault.jpg)
內餡做法 在 LamaShania Youtube 的最讚貼文
食譜配方 Ingredients:
麵團材料 dough
高筋麵粉 bread flour 250g
雞蛋 egg 30g
水 water 130g
砂糖 sugar 18g
速發酵母 instant yeast 2.5g
鹽巴 salt 3g
奶油(黃油) butter 15g
內餡 filling
燻雞肉 smoked chicken breast 160g
洋蔥 onion 半顆 half
鹽巴 salt 適量 appropriate
黑胡椒 black pepper 適量 appropriate
整形&裝飾 dressing
帕瑪森起司粉 parmesan cheese 適量 appropriate
乾燥巴西里葉 dried parsley 適量 appropriate
**********
內餡做法
1.洋蔥切絲,放入鍋子裡面,用適量的橄欖油炒出香氣還有甜味,用鹽巴與黑胡椒調味。
2.燻雞肉撕成細絲,拌入洋蔥絲就完成了!
************
1.麵包機:所有麵團材料放入麵包機,使用『快速麵團』或是『麵包麵糰』。
2.取出麵團,分割成6等份,排氣滾圓,休息10分鐘
3.取一個麵團,桿出四個長邊,包入約40g的內餡。
4.於溫度35-40度左右室溫,發酵50-60分鐘。
5.大波預熱190度+一顆蒸汽,趁預熱時候,麵團表面噴水,撒上適量的起司粉,割線。(沒有蒸汽也可以烤,只是口感會差一點)
6.大波烘烤約14分鐘。其他烤箱要自己斟酌
![post-title](https://i.ytimg.com/vi/A2Y7XLqTCAM/hqdefault.jpg?sqp=-oaymwEbCKgBEF5IVfKriqkDDggBFQAAiEIYAXABwAEG&rs=AOn4CLDFLqqjTIXr8lgGUoLKfwFHv3VwOw)
內餡做法 在 糖餃子Sweet Dumpling Youtube 的最佳解答
Hello friends! Today we're going to share with you how to make classic meringue nuts dessert: French Dacquoise with coffee French buttercream.
Dacquoise means “ of Dax” in french, which is a small town in southwestern France. Classic dacquoise is used as a layer of a cake or sandwiched for two layers with a variety of filling. But it can also be a cookie sandwich with buttercream. This French dessert is a light meringue with a sponge texture, it’s meringue-like crisp on the outside, and moist and soft texture like cake on the inside. The flavor is amazing and delicious. It’s a must try French dessert. Hope you like this video.
This is an #ASMR ver, you can check out the other version that with BGM and Voices in Chinese if you like:
https://youtu.be/Z-F9f9WVwk4
---------------------------------------------------------------------------------------------
How to make French Dacquoise Recipe
French Dacquoise Recipe
☞ Dacquoise mold: 6 slots, 7x5x1cm for each slot, if you don’t have dacquoise mold, you can use baking rings.
☞ Yields: This recipe can make 3 sets of dacquoise sandwiches for one egg white, you can use two or three egg whites to make 6 or 9 sets as you wish.
✎ Ingredients
☞ For dacquoise
powdered sugar 10g
All purpose flour 8g
almond flour 30g
medium egg white 1, 35g
granulated sugar 20g
☞ For French coffee buttercream (Cream au beurre cafe)
instant coffee granules 1g
hot water 4g
medium egg yolk 2, 36g
granulated sugar 45g
water 20g
unsalted butter 80g, softened and cubed
✎ Instrcutions
☞ For dacquoise
1. Use a sieve to sift the almond flour, powdered sugar and all purpose flour.
2. Place the egg whites and a bit of pinch of salt in a clean and dry bowl, beat the egg white with an hand electric mixer on medium speed for 1 minute. Then add the sugar one-third at a time, beat 30 seconds before adding the next.
3. After adding the rest of sugar, continue beating for 2 more minutes, then switch to low speed to beat for 30 seconds or until stiff peaks.
4. Add one half of dry ingredients into the meringue, making sure not to mix too much. Then add the rest of dry ingredients and gently fold the mixture until just combined.
5. Attach a tip to a piping bag and transfer the dacquoise mixture to the piping bag.
6. Pipe out the batter into the dacquoise slot. Use a scraper or offset spatula to smooth the surface and remove excess batter, and then use a toothpick to dip the water and to smooth out the shape.
7. Remove the mold carefully. Lightly dust the powdered sugar over the dough for the first time, after the powdered sugar is just absorbed into the batter, dust more powdered sugar over it again. This will create a better crust on the surface.
8. Preheat the oven to 230°C, reduce to 180°C and bake for 9-10 minutes, when time’s up, leave it in the oven for 5 minutes. Remove from the oven, stay with the baking tray to cool completely.
☞ For French coffee buttercream
1. Dissolve the 1g of instant coffee in 4g of hot water. Set aside to cool.
2. Add two egg yolks into the mixing bowl and beat until thick and pale.
3. Combine 45g sugar and 20g water in a small saucepan, heat over on med-low heat, cook until the sugar has dissolved and the syrup reaches 117°C.
4. Then immediately remove from heat and slowly drizzle the hot syrup into the bowl with the yolks, keep whisking on high speed until all syrup is added. Switch to low speed to whisk until the mixture (pâte à bombe) is cooled down to room temperature.
5. Add in 80g of softened butter one third at a time, allowing each batch to incorporate before adding the next. Mix to smooth.
6. Add the dissolved coffee and mix well, then pipe in a piping bag.
☞ Assembly
1. Sandwich the dacquoise with the buttercream, and refrigerate until ready to serve
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#FrenchDessert
#dacquoise
#easyRecipes
![post-title](https://i.ytimg.com/vi/ti2OO1DB20I/hqdefault.jpg)
內餡做法 在 什麼⁉田義的內餡還可以當✔️淋醬使用‼ 您沒有看錯!田義的內 ... 的推薦與評價
什麼⁉田義的 內餡 還可以當✔️淋醬使用‼ 您沒有看錯!田義的 內餡 粉不僅風味豐富外 不一樣的 做法 &應用廣泛 1️⃣只需將預拌粉、牛奶倒入鋼盆中2️⃣ ... ... <看更多>
內餡做法 在 [問題]711的草莓大福完全不符合草莓大福三要件? - 看板CVS 的推薦與評價
如題
根據維基百科記載:
大福是日本和菓子當中一種尺寸較大、包著紅豆餡的日本式麻糬(Mochi)
大福的外皮和麻糬類似,用糯米製成,外面會沾上一層白粉避免粘手,裡頭包著飽滿
的紅豆泥,餡料的量常跟餅皮的量一樣甚至更多,使得大福的外型圓渾有緻。據說大福就
因為這樣的外型而稱為「大腹餅」,後人取其吉祥的諧音改稱「大福」。
草莓大福 - 紅豆餡中放入草莓的大福。這是最受歡迎的。
711的草莓大福
根據前幾篇有人貼出的成分照片
1.
成分無糯米
使用各類修飾澱粉。網路資訊表示修飾澱粉原料大多是樹薯
https://www.chunghom.com.tw/modified-starch/
2.
內餡無紅豆
使用卡士達醬
3.
內餡無整顆草莓
使用的是草莓果醬(果泥)
這樣是不是完全不符合草莓大福三要件啊?
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